Cod Fritters with Florentine Lemon Conserve, Candied Pachino Tomato, and Vegetables
Today’s recipe has it all: it’s sweet, savory, and slightly tart. Each component from the garnishes to the fritter are quite easy and straightforward to prepare. We recommend preparing the tomatoes and vegetables first and then the fritters that should be served hot and crispy.
Candied cherry tomato:
Ingredients
500 g sugar
500 g water
1 cinnamon stick
4 cloves
10 juniper berries
10 peppercorn
1 teaspoon fennel seeds
1 star anise
12 cherry tomatoes, peeled
Method
Blanch the tomatoes and peel them. Prepare a simple syrup with all the spices by combining the ingredients in a small pan. Let it simmer for 10 minutes. While the syrup is still hot add the cherry tomatoes, remove from the heat, and allow to rest for 24 hours. Drain the syrup and serve.
Vegetables:
Ingredients
4 brussels sprouts
4 baby carrots
4 french green beans
Method
Blanch the vegetables separately into salted boiling water, chill after cooking and season with salt and olive oil. Use the as a garnish alongside the tomatoes.
Salt cod fritter:
Ingredients (serve 4)
Salt cod (de-salted) 500 g
Sparkling water 500 ml
White flour, sifted 300 g
Organic, sugar free lemon jam 2 oz
Corn oil 2 lb
Method
Remove the skin from the cod and cut it into cubes, pat dry and set aside. Create a batter by combining the flour and water. Add the water gradually until you get a light batter that coats the back of a spoon. Meanwhile, heat the oil to 350°C. Dip the cod into the batter and fry until golden, then place on paper towels. Serve the fried fish with the vegetables, cherry tomatoes, and some lemon jam on the side.